Re: [MOL] greek recipies from mom A. [00382] Medicine On Line


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Re: [MOL] greek recipies from mom A.



Greg, what a wonderful spinach pie recipe!! I love Greek food, George is not too vegetable prone, but disguising is fun. Thanks for making the anchovies optional in the salad, though. Joan

greg wrote:

> hi, hope you klike these.  osme aren't so heart-healthy, but OH WELL! you could you these once in aw hiel, love greg  (thanks mom for typing, dont' worry, the computer willbe fine)
> *********************************
>
> *Spinach pie* (Spanakopita)
>
> 4 10 oz. pkgs. frozen, chopped spinach-thaw and squeeze dry
>
> 10 or more sheets filo dough
> 1cup ricotta cheese
> 8 oz. feta cheese crumbled
> 6 tbsp.. butter or margarine
> 1 large onion/diced
> 1/2 tsp. chopped dill
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 3 large eggs
>
> Melt 2 tbsp. marg/butter in 12 inch skillet, add onion, cook till tender and light brown, about 15 mins.
>
> Put onion in bowl, stir in spinach, feta , ricotta, dill, salt, pepper, and eggs.
>
> In 11x7 baking dish, coat sides and bottom with 4 tbsp. marg/butter.  spread filo dough sheets (at least 5) on bottom of pan, spread with marg/butter.  spread spinach filling on top, and then add 5 or more sheets filo on top, spread with butter/marg.
> Bake 375 degree, 35-40 mis, or until golden brown on top.
>
> ***********************************************
> Greek salad (Salata)
>
> 1 small head lettuce
> 2 sprigs celery
> 2 green onions, chopped
> 1 sm. cucumber, sliced
> 1 tomato, sliced
> 1 small green pepper, cut in strips
> Feta cheese cut in cubes or crumbled
> Calamata black olives
> Anchovy fillets (optional)
>
> Break lettuce in small pieces, place in salad bowl with celery, onions, cucumber, green pepper and tomato.  Pour only enough dressing over vegetables to lightly coat each piece.  Garnish with Feta, anchovy fillets and olives.  Makes 5-6 servings
>
> Dressing:
> 2/3 cup olive oil
> 1/3 cup wine vinegar
> 1 stp. salt
> 1/4 tsp. pepper
> 1 clove garlic, crushed
> 1 tsp. oregano
>  Put ingredients in jar/bottle and shake well before using.  Makes 1 cup.
>
> ********************************
>
> Baked Eggplant (Mousaka)
>
> 1 1/2 lbs. ground beef
> 1 clove minced garlic
> 1 1/2 tsp. salt
> 1/4 tsp. pepper
> 2 med. chopped onions
> 1 tsp. sugar
> chopped parsley
> 4 Tbsp. butter/marg.
> 3 med. eggplants
> 1 cup tomato sauce
> Grated Romano Cheese
> Veg. Oil
>
> Add garlic, salt and pepper to ground beef.  Cook slowly until meat juices are absorbed.  Add chopped onion, parsley and butter; brown well.  Add tomato sauce, sugar and 1 cup water; simmer until thickened, about 15 mins.
>
> Slice eggplants, soak in deep bowl of slat water, about 15 mins. Drain, squeeze slices gently to remove excess moisture.  Brush with veg. oil; broil on both sides until browned.
>
> In a 9x13 baking pan, arrange layers of eggplant slices alternately with meat mixture, topping with eggplant. spread crema sauce over top (see below); sprinkle with nutmeg or with grated cheese.  Bake in oven at 350 degrees for 30 minutes.  Makes 10-12 servings.
>
> Crema sauce:
> 6 Tbsp. butter
> 6 tbsp. flour
> 3 cups milk (whole or 2 %)
> 4-6 egg yolks
>
> Melt butter; add flour and stir until light brown.  Add milk gradually, stirring constantly until slightly thickened.  Slowly, add slightly beaten egg yolks; cook over very low heat until thickened. Season with salt and pepper to taste.
>
> *********************************************
> More to come soon
>
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